Ricotta may be used in pancakes, baked dishes, and lasagna. Mild-mannered Italian ricotta is commonly coupled with lemon to create a tart.
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Cream cheese improves most recipes. This creamy, tangy dairy product enhances sauces, bagels, and baked goods.
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We'd bet on crème fraîche, a creamy, tart French "fresh cream" component. It's bacterial-cultured sour cream's elder, more delicate relative.
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It's the ideal excuse to have cake for breakfast, which hooked us. Sour cream is an MVP ingredient that makes coffee cakes so good.
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Buttermilk, like ricotta, makes pancakes, fried chicken, biscuits, and sponge cakes more moist and delicious. Buttermilk's acidic, somewhat sour flavour comes from culturing cows' milk.
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Tamarind's inherent sweet-and-sour qualities make it popular in India and the Caribbean. Various civilizations have utilized it medicinally for ages.
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The fruit's taste is prevalent in Mediterranean, Persia, and Southern Levant cuisines since it presumably came from South Asia.
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Greek yogurt, like lemon juice, may supercharge baking soda or bicarb, making cakes, muffins, and more fluffier.
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This salty, sour cheese from the gods has many uses. Think outside the bowl to add its delicious acidity and depth of flavor to other foods.
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Acidity enhances sweetness and balances our palates. "Salt Fat Acid Heat," Samin Nosrat's award-winning novel, shows this.
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